You’ll find a theme this week on the blog. A bubbly theme perfect for that lovebird holiday coming up next week.
Of course, I’m talking champagne and Valentine’s Day.
I’ll start with a recipe that’s borderline brunch and dessert. Crepes!
Pears are poached in champagne for an elegant filling. That poaching liquid then becomes a stunning sauce for the delicate pancakes. For extra decadence, serve with vanilla ice cream!
If you’re particularly prepared, you can make the pears and accompanying champagne sauce ahead of time.
Champagne Poached Pear Crepes
Ingredients for pears:
- 3 C champagne
- 2 C water
- 1 C sugar
- 1/2 vanilla bean
- 5 pears, peeled
Ingredients for crepes:
- 1 1/3 C milk
- 1 C flour
- 3 tbsp butter, melted
- 3 eggs
- 1 tbsp sugar
- pinch of salt
- In a large pot, combine champagne, water, and sugar. Slice the vanilla bean in half, scrape out the seeds and put them in the pot along with the pod. Bring to a boil over medium-high heat. Reduce the heat to low and add the pears. Cook 30-40 minutes, until the pears are fork tender. Remove the pears and set aside. Reduce the poaching liquid to 2 C worth. Remove the vanilla bean pod.
- Place the crepe ingredients in a blender and blend until smooth. Allow batter to reset 15 minutes.
- Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the pancake browns flip and cook another minute.
- To serve, slice the pears and arrange them in the center of the crepes. Fold the crepe over the fruit and top with the sauce. Add a scoop of vanilla ice cream if desired.
This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-pear-crepes/*